Sheet Pan Pumpkin Pie Bars with Spiced Crust
Pumpkin pie transformed into easy-to-cut bars with a buttery spiced crust, perfect for sharing at gatherings or holiday meals. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, ground cinnamon, ground ginger into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 6 tbsp, softened unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
- Step 2: Add 6 tbsp softened unsalted butter and 1/2 cup granulated sugar to the flour mixture. Using a hand mixer or fork, blend until the mixture forms coarse crumbs.
- Step 3: Press about two-thirds of the crumb mixture evenly into the bottom of a greased 9x13-inch sheet pan to form the crust.
- Step 4: In another bowl, whisk 1 1/2 cups pumpkin puree, 2 large eggs, 1 cup evaporated milk, 1/2 cup brown sugar, and 1 tsp vanilla extract until smooth and fully combined.
- Step 5: Pour the pumpkin filling evenly over the crust in the pan.
- Step 6: Sprinkle remaining crumb mixture evenly over the pumpkin layer.
- Step 7: Bake for 40-45 minutes until the filling is set and the topping is golden brown.
- Step 8: Let cool completely before cutting into bars for serving.
Frequently asked questions
How long does Sheet Pan Pumpkin Pie Bars with Spiced Crust take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Pumpkin Pie Bars with Spiced Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Pumpkin Pie Bars with Spiced Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Pumpkin Pie Bars with Spiced Crust for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Pumpkin Pie Bars with Spiced Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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